Chicken Stuffing Bake

2 cans Cream of Celery Soup
1 Cup milk
2 Tablespoons Finely chopped onions
¾ cup frozen petite green peas
dash of pepper
4 cups cooked chicken cubed
1 can sliced water chestnuts (drained and quartered)

Mix in a large bowl – set aside

1 ½ cubes melted Butter
4 cups (8 oz) Pepperidge farms herb seasoned stuffing

Stir together in a separate bowl

Spread ½ of stuffing mixture into a 9x13 pan Pour chicken mixture over the top Sprinkle the other ½ of stuffing mixture on top Bake at 350 for 25 minutes or until top is slightly browned.
Serves 8

Recipe courtesy of Auntie Tam, she gives credit to Julie Woodfield